KHB 2 - QUIZ
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1.
Personal Hygiene Standard - Why are the standards important?
Maintaining high personal hygiene standards is crucial for ensuring food safety, building guest trust through visible cleanliness, and upholding a professional image that reflects the restaurant’s commitment to quality and excellence.
Prioritizing speed over hygiene, focusing only on taste, and maintaining a relaxed approach to cleanliness.
Relying on kitchen equipment to handle sanitation, assuming guests don’t notice hygiene, and emphasizing creativity over cleanliness.
2.
Why do we have Food Safety and Sanitation?
To Make Cleaning Optional – As long as food looks good, strict cleaning rules aren’t necessary.
To Avoid Wasting Time on Extra Steps – Washing hands, sanitizing surfaces, and following food storage rules slow things down, so they should be skipped when busy.
To Protect Customers from Food borne Illnesses – Proper hygiene and food handling prevent contamination, bacteria growth, and sickness.
3.
When do we wash our hands?
Before leaving work, after handling kitchen tools, only when guests are watching, after finishing meal prep, and once per shift.
Before Starting Work, Before Touching Food, After Handling Raw Ingredients, After Touching Your Face or Body, After Restroom Breaks or Cleaning.
Before serving guests, after putting on an apron, before handling utensils, only when moving between tasks, and whenever time allows.
4.
How do you show guests that you care about hygiene?
I maintain hygiene by regularly wiping down surfaces to keep the workspace clean and by washing my hands thoroughly and frequently to prevent contamination, ensuring a safe and professional environment for guests.
I rely on gloves instead of washing my hands and clean surfaces only at the end of my shift.
I use hand sanitizer instead of washing my hands and focus on speed rather than maintaining a clean workspace.
5.
How can improper food handling lead to food borne illnesses?
Food Always Stays Safe – No matter how food is handled, bacteria won’t grow as long as it looks and smells fine.
Ignoring Temperature Rules – Leaving perishable foods at room temperature for too long won’t cause issues as long as they are cooked later.
Cross-Contamination – Using the same cutting board for raw meat and vegetables without cleaning it can spread bacteria and cause food poisoning.